Scottish Clapshot
Scottish Clapshot is a comforting traditional dish made from a blend of mashed starchy potatoes and swede, often accompanied by sautéed onions and fresh chives, making it a delightful side for various meals.
Ingredients
Main Ingredients
- 500 g starchy potatoes, peeled and cut into chunks Use Russets for fluffier mash.
- 1 medium swede (rutabaga), peeled and cubed About 500g.
- 3 tbsp butter For sautéing and enhancing creaminess.
- 1 small onion, finely chopped Sauté to soften and sweeten.
- a little milk only if needed To adjust consistency.
- to taste salt and black pepper For seasoning.
- 1 tbsp fresh chives, finely cut For garnish.
Instructions
Preparation
- Place the potatoes in a saucepan of salted water, bring to a boil, and cook until soft, about 15 minutes.
- In a separate pan, boil the swede in salted water until tender, around 20 minutes.
- While the vegetables cook, melt the butter in a large pan over low heat and sauté the onion gently until soft and translucent.
- Drain the potatoes and swede, then let them sit briefly so excess moisture evaporates.
Mashing
- Add both cooked vegetables to the pan with the buttery onion. Mash everything together until well combined and mostly smooth.
- Pour in a small splash of milk only if the mixture feels too firm.
- Season with salt and black pepper, then stir thoroughly so the onion is evenly mixed through.
- Spoon into a serving dish and finish with chopped chives before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat and adjust with a splash of milk if necessary. Can be frozen for up to three months.